Chocolate Pancakes with Chocolate Chips
User Reviews
5
Chocolate Pancakes with Chocolate Chips
Description
The Chocolate Pancakes with Chocolate Chips recipe combines standard flour, cocoa powder, and leavening agents to create a chocolate-flavored base. The unique step involves melting a quarter cup of chocolate chips into warm milk to create a chocolate milk liquid that blends into the eggs, vanilla, and oil mixture. This wet base is then combined with the dry ingredients and the remaining chocolate chips, which produce pockets of melted chocolate when cooked. The batter rests for several minutes before cooking in a greased skillet to ensure fluffy pancakes with a tender crumb.
The gentle heat melts chocolate chips dotted across the pancakes, giving each bite smooth chocolate pockets that complement the cocoa base. The pancakes have a balanced sweetness from sugar and chocolate chips, with the cocoa adding a slightly bitter undertone.
These chocolate pancakes are best enjoyed warm, alone or with toppings like syrup or fresh fruit. Leftover pancakes can be refrigerated and reheated, though they are not recommended to be crisped during reheating. The recipe allows for substitution of dairy-free milk and chocolate chips to accommodate dietary preferences.
Resting the batter helps achieve a good texture, and melting chocolate chips in the milk intensifies the chocolate flavor. Using chocolate milk purchased or syrup makes this shortcut flexible. The recipe's notes include detailed storage and freezing instructions to maintain pancake quality for later meals.
Ingredients
- 2 cups all-purpose flour 240g
- ¼ cup cocoa powder 30g, unsweetened
- ¼ cup granulated sugar 50g
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 3g
- 1 ½ cups milk can use regular chocolate milk
- ¼ cup chocolate chips 40g
- 2 egg ~100g, large
- 1 teaspoon vanilla extract 6g, pure
- 2 tablespoons oil 26g, unflavored
- ½ cup dark chocolate chips 80g
Instructions
- Combine the dry ingredients — flour, cocoa powder, sugar baking powder, baking soda and salt — in a medium-sized bowl, and whisk together. Set aside.
- Combine the the milk and the ¼ cup of chocolate chips in a microwave-safe liquid measuring cup. Heat for 30-45 seconds in the microwave, then stir until the chocolate chips have completely melted. Set aside for a few minutes to cool.
- Add the eggs, vanilla extract and oil to the chocolate milk. Whisk until completely incorporated.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Add the rest of the chocolate chips (or set these aside and add them individually to the pancakes on the griddle.) Set aside, and let the batter rest for 5-10 minutes.
- While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips, if desired, on the top of each pancake.
- Flip each pancake when several bubbles have formed on the surface, and cook through.
- Enjoy warm with a pat of butter, maple syrup and your favorite fruit as toppings.
Notes
- You can use store-bought chocolate milk or make your own by melting chocolate chips into milk.
- To make this recipe dairy-free, substitute non-dairy milk and dairy-free chocolate chips.
- Store leftover pancakes in an airtight container in the fridge for up to 2-3 days; reheat gently without crisping.
- For freezing, flash freeze pancakes on a baking sheet before transferring to a freezer bag; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28(1.5T) pancakes
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 80kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 75mg | 3% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
